There is nothing quite like a proper British pudding, and these individual sticky toffee puddings are the ultimate cosy dessert. Think soft, rich date sponge, silky homemade toffee sauce and plenty of hot custard to serve—comfort food at its very best.

They are easy enough for a weekend bake but look impressive enough to serve after a Sunday roast, for a dinner party or as a warming autumn and winter treat. Making them in individual portions means everyone gets their own little pudding absolutely drenched in sauce—no sharing required.

Sticky toffee pudding is a classic warm British dessert made with a date-based sponge and rich caramel-style sauce. It is traditionally served with cream, ice cream or custard.

WHY YOU’LL LOVE THESE INDIVIDUAL STICKY TOFFEE PUDDINGS

• Soft, moist sponge packed with naturally sweet dates
• Rich, glossy homemade toffee sauce
• Ready in around 45 minutes from start to finish
• Perfect with hot custard, vanilla ice cream or double cream
• Great for Sunday lunch, dinner parties and cosy nights in
• Individual portions make serving easy and look extra special

RECIPE INFORMATION

Serves: 6 individual puddings
Prep time: 20 minutes
Bake time: 20–22 minutes
Total time: Around 45 minutes

INGREDIENTS

FOR THE DATE SPONGE

• 150g pitted dates, finely chopped
• 180ml boiling water
• 1 tsp bicarbonate of soda
• 75g softened butter
• 100g dark brown sugar
• 1 tbsp black treacle
• 1 large egg
• 150g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

FOR THE WARM TOFFEE SAUCE

• 75g butter
• 100g dark brown sugar
• 150ml double cream
• 1 tbsp black treacle
• Pinch of salt

TO SERVE

• Hot ready-made vanilla custard
• Vanilla ice cream
• Double cream

Serve with one, or go all out and add both hot custard and vanilla ice cream.

METHOD

1. Preheat the oven to 180°C / 160°C fan / Gas Mark 4. Grease six holes of a muffin tin or six small ovenproof ramekins with butter.
2. Place the chopped dates into a heatproof bowl. Pour over the boiling water, add the bicarbonate of soda and stir. Leave for 10 minutes. The mixture may foam a little, which is completely normal.
3. In a large mixing bowl, beat the softened butter and dark brown sugar together until creamy. Add the egg, black treacle and vanilla extract, then mix until combined.
4. Add the self-raising flour, baking powder and salt. Fold everything together gently.
5. Stir in the soaked dates along with all of their soaking liquid. Do not drain the dates, as the liquid helps create the soft, moist texture that makes sticky toffee pudding so good.
6. Divide the batter evenly between the prepared muffin holes or ramekins.
7. Bake for 20–22 minutes, until the puddings are well risen and springy to the touch. A skewer inserted into the centre should come out clean.
8. While the puddings bake, make the toffee sauce. Add the butter, dark brown sugar, double cream, black treacle and pinch of salt to a saucepan.
9. Warm over a low-to-medium heat, stirring regularly, until the butter and sugar have melted and the sauce is smooth.
10. Let the sauce bubble gently for 1–2 minutes, until thick, glossy and caramel-like. Do not boil too hard, as the cream can split.
11. When the puddings come out of the oven, leave them to stand for around 5 minutes. If using a muffin tin, carefully loosen the edges and turn them out.
12. Poke a few holes in the top of each warm pudding using a skewer or fork. Spoon over some of the hot toffee sauce and allow it to soak into the sponge.
13. Serve immediately with extra warm sauce and a generous pour of hot vanilla custard.

TOP TIPS

• Use Medjool dates if you can find them, as they give a rich, deep caramel flavour. Regular pitted dried dates also work brilliantly.
• Chop the dates finely if you do not like larger pieces of fruit in your pudding. You can also blend the soaked dates before adding them to the batter for a smoother sponge.
• Always use the date-soaking liquid in the batter. It keeps the sponge moist and gives it the traditional sticky texture.
• Make extra toffee sauce. Everyone will want more, especially if you are serving this with custard.
• If you do not have black treacle, molasses is the closest substitute. Golden syrup will work too, but the sauce will be lighter in colour and flavour.

MAKE-AHEAD AND STORAGE

You can bake the puddings a day in advance and keep them in an airtight container in the fridge. Reheat individual puddings in the microwave for 20–30 seconds until warmed through, then heat the sauce separately before serving.

The baked puddings can also be frozen without sauce for up to three months. Defrost overnight in the fridge, reheat until piping hot and serve with freshly made or reheated toffee sauce.

SERVING SUGGESTIONS

Sticky toffee pudding is traditionally served with plenty of hot custard, but it is also delicious with vanilla ice cream, lightly whipped double cream or even a little crème fraîche.

For an extra-special finish, scatter a few chopped toasted pecans or walnuts over the top. A tiny pinch of flaky sea salt on the warm toffee sauce also gives it a gorgeous salted caramel flavour.

FREQUENTLY ASKED QUESTIONS

CAN I MAKE ONE LARGE STICKY TOFFEE PUDDING INSTEAD?

Yes. Spoon the mixture into a greased 20cm square baking tin or medium ovenproof pudding dish. Bake for around 30–35 minutes, checking with a skewer before removing from the oven. Poke holes over the warm sponge, pour over some of the sauce and serve with extra sauce and custard.

IS STICKY TOFFEE PUDDING ACTUALLY A PUDDING?

It is called a pudding because it is served warm as a dessert, although the base is a soft baked sponge. The warm toffee sauce and generous serving of custard are what turn it into the comforting British pudding everyone knows and loves.

CAN I MAKE STICKY TOFFEE PUDDING WITHOUT DATES?

Dates are the traditional ingredient and give sticky toffee pudding its rich, sweet flavour and soft texture. If you do not enjoy the texture of dates, chop them very finely or blend them after soaking.

WHAT CUSTARD IS BEST WITH STICKY TOFFEE PUDDING?

A good-quality ready-made vanilla custard is perfect for this recipe and keeps it easy. Gently warm it in a saucepan or in the microwave before pouring it over the pudding.

FINAL THOUGHTS

These individual sticky toffee puddings are rich, cosy and seriously comforting. The soft date sponge, warm sauce and hot custard make this one of the best classic British desserts for colder evenings, family meals or a special dinner at home.

The only real rule is to make extra toffee sauce—you will definitely need it.

TIKTOK/INSTAGRAM CAPTION

Individual Sticky Toffee Puddings with the dreamiest warm toffee sauce 🤎 Soft date sponge, rich caramel flavour and lots of hot custard… a proper British comfort dessert. Save this one for your next cosy baking day!